This dish is another one of those I had stored in my drafts folder before the recent dramas took place on my website. I definitely enjoy asparagus but sometimes I feel it needs a little lift. I enjoy it even more when it is in season during the Spring. If you're looking for a great side dish to add to the table you will not be disappointed with this. Serve the asparagus in the centre of the table and let everyone help themselves. Blanch it in some boiling water for a few minutes and then refresh it in some cold water to keep its beautiful, vibrant, green colour. Drizzle it with some tangy vinaigrette and for a Greek twist crumble some feta over it. I find the feta adds a wonderful tang to the whole dish. If you don't like feta or can't find it, you can always use a good quality Parmigiano Reggiano to give the asparagus an Italian twist! It's such a versatile vegetable and one that features a lot in my kitchen. Just remember to snap off the "woody" ends when preparing and cooking it. This simple dish I've prepared today doesn't require a lot of effort. Serve it with a crisp glass of white and you're ready to go!
- 2 bunches of asparagus, woody ends removed
- 100 grams of Greek feta cheese
For the Vinaigrette
- 1/4 cup of extra virgin olive oil
- a few good splashes of red wine vinegar
- 1 teaspoon of Dijon mustard
- salt and pepper to taste
- Boil the asparagus for approximately 2 minutes or until just tender. Refresh in some iced water immediately.
- Drain thoroughly and arrange on a plate or platter.
- Whisk the ingredients for the vinaigrette quite thoroughly and drizzle over the asparagus.
- crumble the feta cheese over the top and serve immediately